Indonesia Kerinci

A very clean representation of a traditional wet-hull (or Giling Basah) method coffee from Sumatra. Notes of chocolate, blackcurrant, lime and fresh earthiness. We originally bought the honey and natural process from this mill for subscription and then when cupping wet-hull offers blind this still came up top! We love sourcing coffees from the same coop where possible.

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Size:

£7.25Small

250g

£24.65Large

1Kg

Grind:

Whole BeanWhole Bean

Whole Grind

Cafetiere / ChemexCafetiere / Chemex

Coarse Grind

Drip Machine / AeropressFilter

Drip Machine / Aeropress Grind

EspressoEspresso

Fine Grind

Total:

£7.25

Qty:

Product Information

Tasting Notes

Farm Info

Recipes

Roast

Medium/Dark

Medium/Dark:

Process

Wet-Hulled (Giling Basah)

Wet-Hulled (Giling Basah):
Wet Hulled coffees, such as this lot, go through a second hulling when the coffee moisture content is around 25%. After removing the parchment layer, the coffee is then transferred to raised beds or patios, again. The beds are located in domes so as to protect the coffee from rain or harsh sunlight. When dry, the coffee gets sorted by hand.

In The Cup

Chocolate, Earthy, Blackcurrant & Lime

This coffee has all the hallmarks of a traditional wet-hull with deep chocolate and fresh earth mixed with cleaner notes of blackcurrant and lime zing.

Grown: Gunung Tujuh, Kerinci Regency, Sumatra

Altitude: 1,300-1,500m

Varietals: Sigarar Utang, Andung Sari

Producers: 250 members of the Kerinci Barokah Bersama Cooperative

Washing Station: Kerinci Barokah Bersama Cooperative

Drying: Pulped and dried for ten days on patios/raised beds before being hulled and transferred to raised beds for up to 35 days

The 250 members of the Koerintji Barokah Bersama Cooperative live and farm on a plateau that sits at the foot of Mount Kerinci on the island of Sumatra. Mount Kerinci is one of the many volcanoes in the Pacific Ring of Fire, a 40,000-kilometer horseshoe-shaped series of 452 volcanoes that are part of an almost constant dance of eruptions and plate movements. Mount Kerinci’s historic eruptions have assured that the surrounding area is lush and verdant thanks to the deep supply of fertile volcanic soil.
The cooperative is managed by Triyono, who leads members in processing and roasting their own coffee. They have a fully outfitted roasting facility, including a cupping lab, next to the dry mill. This is especially impressive considering the cooperative was founded in mid-2017!

Espresso (18g VST)18.5g in40g outin 24 to 27 seconds

Cafetiere60g/Litre, steep for 4 minutes. Stir and then wait a further 4-5 minutes for the grounds to settle.Pour gently without plunging, using the lid as a filter